Chocolate Chip Almond Extract Cookies

We all have that go-to chocolate chip cookie recipe…the one we whip out last minute when we remember we’re supposed to bring dessert to a friend’s baby shower. It’s that recipe that just always works, and everyone seems to love it, despite the fact it’s just a chocolate chip cookie. Well this is my go-to recipe, but it’s not just a chocolate chip cookie.

I was first introduced to these cookies when I was younger and my mom started making them for us after school. Mmmm hmmmm. My mom’s the best. These cookies are also the best. They’re dense, crumbly, chewy and soft all in one bite. At first it just seems like a regular old chocolate chip cookie, but then you taste that little burst of almond extract and you think dang these cookies are good.

Now, a note on almond extract. Not all extracts are equal. Truly, it’s worth the splurge to get a good quality almond (or vanilla for that matter) extract. I love the brand Rodelle. Their products are all 100% pure, and imported from Madagascar.

While we’re on the subject of almond (and vanilla) extract, I have an honest question for you. Is it humanly possible to unscrew the lid of an almond or vanilla extract bottle and not shove it under your nose to smell it before adding it to your recipe? I don’t think I’ve ever been able to do it. That stuff just smells so insanely good! And then you put a drop on your finger to lick it off and you’re quickly reminded why we bake it into cookies instead of drinking it straight. If you don’t know what I’m talking about, go lick some off your finger. You’ll learn. 😉

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Cori, I’m glad you said something about the wax paper…I meant to put parchment paper! I’ll go in and change that. Wax paper isn’t meant for high heat and could melt in the oven. Sorry about the mixup! Hope you like the recipe!

I’m pretty pathetic at baking, but this inspires me to give it a go! Does it have to be almond extract if I have none. I have everything else in the ingredients but only have coconut extract in the house…would that work?

Anne, try it and see! The taste will definitely change, but it could be really yummy with coconut. We LOVE the taste of the almond…it adds such a delicious flavor to basic cookies. Next time you’re at the store, grab some:) Happy baking!!! GOOD LUCK:)

This is a great idea for those who really love cookies. But I have a question, the chocolate chips won’t melt while baking right? And is chilling not necessary for this kind of cookie? Sorry I’m just new at baking thingy. I Love Your Recipe by the way. 🙂

I’ve never made these cookies with vanilla, but I’m sure you could add some if you wanted. The almond extract is fairly strong, so it may mask the vanilla, but give it a go and see how it turns out! And let us know, we’d love to hear if you like it with the vanilla 🙂

Thanks for sharing this recipe! Every other cookie recipe I see calls for a ton of butter or oil and sugar. This recipe doesn’t. Our arteries thank you. : )
I was specifically looking for almond extract chocolate chip cookies. I’m glad to have found this. I will follow your page.

I just made these! They are DELICIOUS! I was happy to find a recipe that doesn’t have a ton of butter and sugar. These taste just as good as cookies that are loaded with butter. They are THICK just delicious. I added a tiny bit more almond extract because I love it.
I didn’t have any Ghirardelli chocolate chips. I think they would have complimented the recipe more than the chips I did use. Next time. : )
Thanks for this recipe. I’m glad to have found it. These are my favorite!